Indian Turkey with Chickpeas and Spinach

I am here to share another delicious recipe from the digital pages of EatInEatOut Magazine. The new Spring Issue has so many tasty treats, including the previously shared recipe for Burmese Mandalay Noodles.

Great to make ahead and serve those busy nights.

1 Tbsp oil 2 boneless turkey thighs
1 Tbsp butter 2 large sweet onions, sliced
1 cup mushrooms, sliced (any type)
2 Tbsp garlic, minced
1 1/2 tsp ginger, grated thinly
2 tsp ground coriander
4 tsp curry ¼ tsp red pepper flakes
1 425 g can chickpeas, rinsed
2-3 cups poultry broth
8 cups baby spinach, packed
1/4 cup Greek yogurt
1/4 cup cilantro leaves

1. Preheat oven to 375º F.
2. Slice each turkey thigh into several pieces. Heat oil in a large skillet over high heat. Season turkey and brown 3-4 minutes per side. Transfer to plate.
3. Add butter, onions and mushrooms, season with salt. Cook, stirring until onions are golden and soft, about 12 minutes.
4. Stir in garlic, ginger, coriander, curry and red pepper flakes. Cook, stirring, about 1 minute. Add chickpeas and 2 cups broth. Add turkey and enough extra broth to cover. Cover pot, transfer to oven. Braise for 55 minutes until fork-tender.
5. Remove turkey to platter and shred with two forks. Keep warm. Add spinach to hot pot, cover, allow to wilt for 5-7 minutes.Stir in yogurt, Season to taste. Return turkey. Sprinkle with cilantro. Serve in a bowl or over rice.

Serves 6

Calories: 337, Fat: 8.9g, Sodium: 67mg

Recipe Courtesy of EatInEatOut Magazine.


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